Review of Paneer and Cheese in context of Kilat and Kurchika

Authors

  • Saylee Deshmukh Ph.D. Scholar, Dept. of Basic Principles, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar, Gujarat, India – 361 008
  • Vyas MK Professor & HOD, Dept. of Basic Principles, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar, Gujarat, India.

DOI:

https://doi.org/10.21760/jaims.v1i4.6922

Keywords:

Paneer, Cheese, Kilat, Kurchika

Abstract

Paneer and Cheese are being commonly used food item in India presently. It is a rich source of milk protein, calcium, Vitamin A, Phosphorous, vitamins, minerals and protein, which are required by the body in high proportions for healthy growth and development. Cheese is made by fermentation of curd. It is a rich source of milk protein, fat, calcium and riboflavin. Direct reference is not available in Ayurveda classics but it can be correlated with Kilat and Kurchika successively on the basis of their procedure available in some commentaries. Present study aim at detail comparison of Paneer with Kilat and Cheese with Kurchika.

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References

Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib. "Paneer—An Indian soft cheese variant: a review". Journal of Food Science & Technology. Springer. 2011:51 (5): 821–831

Nutrition facts for various cheeses per 100 g". Nutritiondata.com. Conde Nast; republished from the USDA National Nutrient Database, version SR-21. 2014. Retrieved 1 June 2016.

Agnivesh, Charaka Samhita with Ayurvedadipika commentary by Chakrapani, Reprint edition, Varanasi; Chaukhambha Surbharati Prakashan, Varansi; 2008.130

Sushruta, Sushruta Samhita with English translation by Kaviraj Kunjalal Bhishagratna, Dr. Jyotir Mitra, 3rd ed, Chaukhamba Sanskrit Sansthan, Varanasi, 2005,1,458.

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Published

2016-12-31

How to Cite

1.
Saylee Deshmukh, Vyas MK. Review of Paneer and Cheese in context of Kilat and Kurchika. J Ayurveda Integr Med Sci [Internet]. 2016 Dec. 31 [cited 2025 Oct. 3];1(04):79-80. Available from: https://www.jaims.in/jaims/article/view/74

Issue

Vol. 1 No. 04 (2016): NOV-DEC

Section

Review Article

License

This is an Open Access article licensed under a Creative Commons Attribution 4.0 International License